I FINALLY understand the Maillard reaction

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You’ve probably heard of the Maillard reaction, but here's how it actually works (AND how to hack it).
𝗧𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗻𝗶𝘁𝘁𝘆-𝗴𝗿𝗶𝘁𝘁𝘆:
-Hellwig M, Henle T. (2014) Baking, ageing, diabetes: a short history of the Maillard reaction. Angew Chem Int Ed Engl 53(39):10316-29. doi: 10.1002/anie.201308808.
-Liu S, Sun H, Ma G, Zhang T, Wang L, Pei H, Li X, Gao L. (2022) Insights into flavor and key influencing factors of Maillard reaction products: A recent update. Front Nutr. 9:973677. doi: 10.3389/fnut.2022.973677.
-Martins SFS, Jongen WMF, Van Boekel MAJS. (2000) A Review of Maillard Reaction in Food and Implications to Kinetic Modelling. Trends in Food Science & Technology 11: 364-373.
-Mottram DS, Wedzicha BL, Dodson AT. (2002) Acrylamide is formed in the Maillard reaction. Nature. 419(6906):448-9. doi: 10.1038/419448a.
-van Boekel MA. (2006) Formation of flavour compounds in the Maillard reaction. Biotechnol Adv. 24(2):230-3. doi: 10.1016/j.biotechadv.2005.11.004.
𝗚𝗼𝗼𝗱 (𝗮𝗰𝗰𝗲𝘀𝘀𝗶𝗯𝗹𝗲) 𝗿𝗲𝗳𝗲𝗿𝗲𝗻𝗰𝗲𝘀:
- • FOOD - DELICIOUS SCIEN...
-www.seriouseat...
-cen.acs.org/ar...
-www.chemistryw...
-www.scienceofc...
-modernistcuisi...
-foodcrumbles.c...
-www.illinoissc...
𝗦𝘂𝗽𝗲𝗿-𝗵𝗲𝗹𝗽𝗳𝘂𝗹 𝗲𝘅𝗽𝗲𝗿𝘁𝘀 𝘄𝗵𝗼 𝗰𝗼𝗺𝗺𝘂𝗻𝗶𝗰𝗮𝘁𝗲𝗱 𝘄𝗶𝘁𝗵 𝗺𝗲 𝗮𝗯𝗼𝘂𝘁 𝘁𝗵𝗶𝘀 𝘁𝗼𝗽𝗶𝗰:
-Dr. Varoujan Yaylayan, Professor & Chair of the Department of Food Science & Agricultural Chemistry at McGill University
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